Poached Eggs with Sauteed Kale, Mushrooms and Chevre

Step 1: Break each egg into a small dish and set aside.

Step 2: Heat butter in a large saute pan and add onion and garlic, cooking until onion softens.

Step 3: Stack kale leaves with stems removed on top of each other and roll up like a rolled newspaper then shred.

Step 4: Add shredded kale and mushrooms to pan with 2 tbsp of water; cook, stirring, until mushrooms brown and kale gets tender, adding more water 2 tbsp. at a time until it does get tender (taste it).

Step 5: While kale is cooking, fill a skillet 3/4 with water and stir in vinegar. Bring water just to a simmer where bubble barely break the surface.

Step 6: When kale becomes tender, stir in the 2 tbsp. cream, then top with crumbles of goat cheese, remove from heat and cover the pan.

Step 7: Finish the eggs by lowering the small dish with an egg in it into the water, letting it warm a minute or so, then gently tilt the dish and let the egg gently slide out, disturbing it as little as possible. Repeat with other eggs.

Step 8: Allow the eggs to cook for about three minutes, or until as cooked as you like.

Step 9: Lift eggs from the water with a slotted spoon; I put mine under a small stream of running water to rinse the gunk and vinegar taste. Trim off any ragged edges if you like.

Step 10: Place eggs on top of kale mixture and serve sprinkled with paprika and/or pepper.